Eric's jockey tart

1 servings

Ingredients

Quantity Ingredient
ERIC'S JOCKEY TART
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Directions

The seasonal fruit used in this creation from Eric Naus Jr. match the colors of the silks worn by some Kentucky Derby jockes. Hence the name.

2 c Milk ½ c Granulated Sugar 1 ea Egg 2 tb Cornstarch ½ ts Vanilla ¼ ts Salt 1 pk Frozen Puff Pastry (397 grams) 1 ea Egg; beaten ¼ c Apricot Jam; melted x ASSORTED FRUIT (sliced): berries, kiwis, oranges and pineapples

In small saucepan over medium heat, combine 1½ cups milk and sugar.

Bring just to a boil.

In bowl, whisk together remaining milk, egg, cornstarch, vanilla and salt. Add to warm milk, stirring until mixture returns just to a boil and thickens. Pour into bowl. Cover with plastic wrap resting directly on surface. Cool to room temperature. Refrigerate until cold.

Divide pastry in half. Roll out ½ to ⅛ inch thick square. Place pastry over base of 10-inch springform pan. Trim edges to form 10-inch round. Using fork, prick dough thoroughly, then brush with beaten egg. Replace sides of pan . Roll out remaining pastry into a rectangle ¼-inch thick. Cut into ½-inch wide strips. Place single layer of strips along outer edge of round base. Brush with egg.

Repeat. Refrigerate 30 minutes. Bake in preheated 400F oven 20 minutes or until deep golden brown. Cool.

Brush bottom with most of apricot jam. Fill with pastry cream. Top with fruit slices and berries., alternating fruit to form pattern.

Brush fruit withapricot jam to glaze. Serve immediately.

Makes 8 servings.

From: Pop Tarts by David Graham in Toronto Star (14 June, 1995) Transcribed By: S. Lefkowitz

From: Sam Lefkowitz Date: 06-14-95 (164) Fido: Home Co

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